Master Your Kitchen with MasterChef Knives*!
Knives are a valuable culinary tool and a staple in every kitchen. Through April 18th, 2020, or while supplies last, you can start your MasterChef Knife collection by using your AdvantEdge Rewards points! Redeem your points for brand new professional kitchen knives including a utility knife, small or large santoku knife, steak knife, cook’s knife or bread knife. Once your MasterChef Knives* are ready for action in your kitchen, here are a few different ways to use them to prepare everyday meals.
As temperatures outside become warmer and more produce items reach their peak season, fruit salad is an excellent option for a side dish or healthy snack. The MasterChef Utility Knife is an all-purpose knife that’s best for chopping fruits and veggies among other ingredients like garlic, onions and delicate herbs. Use the MasterChef Utility Knife to effortlessly slice strawberries, kiwis, bananas and oranges to serve up this bright and refreshing Citrusy Fruit Salad.
The broad, sharp blade on the MasterChef Cook’s Knife adds ease to a variety of everyday kitchen duties, from chopping herbs and vegetables to prepping meats. For an easy weeknight meal or a stunning entrée for any gathering, try prepping this Ithaca-Style Chicken dish. Use the MasterChef Cook’s Knife to cut the red and green onions, cheese and corn kernels from the cob, then use it to slice and serve the crisp, juicy grilled chicken.
Santoku knives are best for more refined slicing, and a recipe like Bouillabaisse, a traditional fish stew, contains elements such as fennel, leeks, garlic and fish fillets that require intricate cuts. If you redeem the MasterChef Large or Small Santoku Knife, use it to slice these ingredients for a delicious classic seafood dish. And if you have the MasterChef Bread Knife handy, use it to slice the baguette slices that soak up all of the rich, succulent flavors.
Happy cutting! Visit pricechopper.com/rewards for more info.
*MasterChef TV series range of knives
Sarah Wingate
Pharmacy Intern
Did you know that 1 in 3 Americans are at risk for developing Type 2 Diabetes? Additionally, 1 in 4 Adults with diabetes are unaware that they have the disease. Undiagnosed or poorly managed diabetes can have many serious complications including but not limited to kidney disease, blindness and in some cases amputations.
Risk factors for developing diabetes include:
- Being overweight
- Smoking
- High blood pressure
- Little to no physical activity
- High blood sugar
Diabetes is manageable with healthy lifestyle modifications including diet and exercise. March 24, 2020 is known as the American Diabetes Association (ADA) Alert Day. This is a one day wake up call to inform the public about the importance of diabetes, especially when left undiagnosed or untreated. The ADA encourages everyone to take a Type 2 diabetes Risk Test that can easily be found on their website: www.diabetes.org/are-you-at-risk/diabetes-risk-test/
If you receive a high risk result, it is important to consult your doctor before taking any next step as only a blood test can determine a diagnosis. You are able to email the results to yourself and share them with your physician. You and your doctor can
work on the next steps to prevent a diabetes or prediabetes diagnosis.
If you receive a low risk result, continue with a healthy diet and exercise plan as well as schedule regular check-ups with your doctor. Additionally, if you are 45 or older, the ADA recommends diabetic screening every 3 years.
At Price Chopper and Market 32, we strive to make Diabetes a manageable disease for our patients. Our Diabetes Advantedge Program can provide you with free diabetes medications and free diabetic supplies. Free Medications include- Glimepiride, Glipizide, Glipizide XL, Glyburide, Metformin and Metformin ER. Free Diabetes supplies include- Super thin lancets, insulin syringes, pen needles and an auto lancing device. We are here to help you live a happier and healthier
life with Diabetes. Ask your pharmacist for more details.
Our March home.grown. Brewer of the Month: Frog Alley Brewing!
We love all things local, and one of our favorite sectors of local food is local beer. There are so many different brews, flavors, and styles, and so many stories to tell! That’s why we’ve embarked on an exciting home.grown. adventure: to bring you fresh craft beer stories each month from our Northeast region. Our region is home to some of the best craft breweries in the world, and we’re telling their stories to our craft beer fanatics here on our blog.
Up next: Frog Alley Brewing!
Frog Alley Brewing is just a short trip down the road from our Schenectady headquarters. As the city’s newest brewing powerhouse, Frog Alley is the key piece of the new Mill Artisan District. This downtown revitalization effort through intriguing new, hip food and drink spots hopes to bring more craft beer lovers and foodies back to the area. Early returns ribbit with optimism.
Frog Alley founder JT Pollard put together two of the best brewing minds he could find in Rich Michaels and Drew Schmidt. Michaels and Schmidt used their expertise and years of experience to build Frog Alley’s refreshing, star-powered roster of brews. Included in this list is Mohop #5, a tasty New England IPA with Mosaic hops, featuring notes of mango, stone fruit, and a concoction of more earthy and tropical tones. They also provide Skull Frog, a loud DIPA that is certainly not shy with the Chinook, Columbus, and Simcoe hops.
Interested in trying some Frog Alley brews?
Check out our in-store tasting schedule below to sample Frog Alley’s craft beer, take home some custom home.grown. coasters and more.
Saturday, 3/7: 11am-2pm at our Glenville Market 32
Saturday, 3/14: 11am-2pm at our Amsterdam Market 32
Saturday, 3/21: 11am-2pm at our Clifton Shopper’s World Market 32
Saturday, 3/28: 11am-2pm at our Chatham Price Chopper
Interested in visiting the brewery?
Make the most of everything Frog Alley Brewing has to offer! Visit frogalleybrewing.com/ for taproom hours and menu, info on brewery tours and more.
Brewery House Address: 108 State St, Schenectady, NY 12305
10 Essential Ingredients for Your Baked Potato Bar
If you read our National Potato Lovers Month blog featuring different recipes and preparation methods, you may have been left wondering “what about baked potatoes?” Well, these American staples are so good we gave them their very own space to shine. We’ve put together a list of upgrades for you to build your own baked potato bar right at home. So gather your potatoes and let’s begin the journey.
- Monterey Jack Cheese: When it comes to adding cheese to a baked potato most people choose cheddar. However, Monterey jack is an excellent alternative and proves to be a great option for anyone looking to add a little boost.
- Jalapeños: The addition of jalapenos goes hand-in-hand with Monterey jack cheese. They’re delicious together, but jalapeños also do the trick on their own if you prefer not to include cheese.
- Avocado: Avocado recently became more of hit than ever before, foodies love it spread on their sandwiches and toast. But did you know it’s a great enhancer for your potato as well? Give it a try!
- Taco Seasoning: Taco seasoning is sure to add an adventurous twist. It’s a key ingredient to trying upgraded recipes like our Air Fryer Loaded-Taco Baked Potatoes with Guacamole.
- Marinara Sauce: Marinara Sauce also plays an important role in another one of our finest baked potato upgrades. If you aren’t in the mood for tacos try Air Fryer Loaded-Pizza Baked Potatoes.
- Mushrooms: A VIP ingredient in the recipe above. Even without making a loaded pizza baked potato, mushrooms add a nice flavor when combined with some of these other upgrades, like avocado.
- Everything Bagel Seasoning: Throw some cream cheese on and sprinkle in your preferred amount of PICS Everything Bagel Seasoning. Is it a potato, or a warm, fluffy bagel?
- Bacon Crumbles: Bacon is an awesome enhancer for pretty much anything. In this case, with some sour cream and cheddar cheese. Yum!
- Buffalo Hot Sauce: Buffalo hot sauce adds a fiery kick to your meal. We recommend buffalo sauce as it adds a layer of flavor with the heat, more so than any regular hot sauce.
- Bleu Cheese Crumbles: If you choose to try some buffalo sauce, bleu cheese is another excellent complement.
Baked Potatoes may appear simple, but there are a ton of delicious ways to take them up a notch. Of course, we love the classic baked potato with butter as the perfect side dish, but we’re also big fans of these upgrades. Stop by your local store for everything you need to try them today and let us know which upgrades are your favorite!
Leap Day: An Extra Day of Dinner
Every four years our calendar adds Leap Day, a 29th day in the month of February. The purpose of Leap Day is to keep our daily calendar aligned with the solar calendar. It takes the Earth approximately 365.25 days to complete its orbit around the sun, therefore every four years we need a 366th day to keep things in order. For us, thinking as a grocery store, this means every four years we have to prepare an extra day of dinner.
365 days of dinner plans can be complicated enough, let alone a 366th! But have no fear, we’re here to help. We look at February 29th as an opportunity to be adventurous and try something new. Check out our list below for some of our more unique recipes that you may not have made before. If there’s something on the list below you’re unfamiliar with, give it a try!
Here are 5 Leap Day recipes to check out:
General Tso’s Shrimp Tacos: General Tso’s chicken is a hit, but have you tried General Tso’s Shrimp? These tacos are an easy route to a blast of flavor. You’ll appreciate General Tso’s sauce even more.
Chorizo & Egg Chilaquiles: This recipe for Chorizo & Egg Chilaquiles is delicious at any time of the day. It’s great for breakfast, dinner or anywhere in between. A creative use of chorizo, eggs and tortilla chips leads to deliciousness. Plus, it features some of our favorite PICS products!
Grilled Stuffed Anaheim Peppers: Stuffed peppers are awesome when in need of some filling comfort food. These Grilled Stuffed Anaheim Peppers feature a team of mouthwatering ingredients that come together to make this dish a winner.
Grilled Swordfish Kabobs with Peanut-Chili Sambal: Sambal is an Indonesian chili sauce made from a mix of peppers and other ingredients. It also makes a great enhancer for your swordfish kabobs! If you’re a fan of big flavor you’ll love this recipe.
Roast Beef & Gorgonzola White Pizza: Pizza is a dinnertime staple, and this Roast Beef & Gorgonzola White Pizza definitely makes for an adventurous slice. We love pretty much anything on a pizza, but this is one of our favorites!
Don’t stress over an extra day of dinner preparation in 2020. Give one of these tasty recipes a try, or check out a wide variety of others on our recipes page. After all, nothing says “step out of your normal comfort zone” more than a 366 day year!
Potatoes: We Love You
Potatoes are one of our favorite things to eat and also one of our favorite crops to follow. They’re famously grown in New York’s Black Dirt Region, which is home to some of the most fertile soil in the world. Our Market 32 Red Potatoes and other home.grown. vegetables reap the benefits of this land! We’re lucky to have this geological treasure right in our Warwick, NY backyard. For more on that topic, check out our story on the Black Dirt Region here.
Our real story: February is National Potato Lovers Month and we’re putting spuds in the spotlight. One of the most versatile foods found in a supermarket, there are endless ways to prepare potatoes.
We reached into our large 50-pound bag and pulled out some of our favorite recipes:
- Rosemary-Garlic Hasselback Potatoes: Hasselback potatoes are quite the stylish side dish. Crispy on the edges and creamy on the inside, they include a little bit of everything you love all in one. Top with rosemary and garlic and you have a perfect companion for your main dish.
- Herb-Roasted Fingerling Potatoes: Fingerling Potatoes are tiny and unassuming, but they pack a burst of flavor that you may not expect. Due to their smaller, thin shape they cook quickly and are easy to prepare.
- Loaded Scalloped Sweet Potatoes: Potatoes and cheese have been a beautiful couple in cooking forever. Add bacon to the mix and you have a dreamy combination of satisfying flavor, especially when it comes with sweet potatoes.
- Carrot & Kale Latkes with Orange-Ginger Sour Cream: This Carrot & Kale version is an upgraded take on light, crispy latkes. The Orange-Ginger Sour Cream matches this recipe perfectly and brings the whole plate together for a satisfying bite.
- Mashed Potato, Cheddar & Leek Casserole: There are few better ways to enhance mashed potatoes than with cheddar cheese and bacon. Bring all of these into casserole and you’ll be blown away by the comfort food feels. This is a perfect survival dish for the rest of the February cold!
- Farmer’s Market Hash with Poached Eggs: One of our favorite morning meals is hash and eggs. This take, best made with home.grown. red potatoes and our PICS large eggs, really hits the spot!
- Roasted Garlic Parmesan Dip: This recipe itself doesn’t involve potatoes, but grab a bag of PICS Kettle Chips and dip away. You have an excellent party appetizer or something for when you’re just in need of a tasty snack. How about dipping some fries in this puppy?
The versatility of a potato is what makes them such a valuable food. With so many styles and preparation methods available at your fingertips, it’s impossible to not love spuds. Here we covered a starchy sample of awesome recipes, but we’ve barely even scratched the surface of all that potato potential! Stop by your local store or shop online to grab potatoes and get started on one of these recipes.
Happy Potato Month from your pals at Price Chopper & Market 32!
Can’t get enough of local craft beer? We’ve got just the thing! Check out True Brew Magazine, a bi-monthly publication made by local craft beer lovers for local craft beer lovers. In each issue you’ll learn about new local breweries, trending area brews, and all of the major stories and events you need to stay in the loop.
In the current edition, True Brew hops into the story of Schenectady’s newest powerhouse Frog Alley Brewing.
The best part? True Brew Magazine is available for free in select, Capital District NY stores! You can find the full list of locations here!
FROG ALLEY BREWING CO.
LEAPS ONTO THE CAPITAL REGION BEER SCENE
by Erik Budrakey
When you think of most of your favorite breweries, they probably have a story that goes a little something like this: Guy or Gal likes beer. Takes up home-brewing. Starts brewing regularly. Shares beer with friends and family. Friends convince said guy or gal that their beer is the best beer on the planet. Guy or Gal decides to go for it and open a brewery. Brewery starts off small, slowly growing a loyal following. Brewery expands, becomes the toast of the town. And so, on and so forth…
Well, if that defines the path of the typical brewery, then it is safe to say that Frog Alley Brewing Company will not be a typical brewery. Born as the brainchild of local architect JT Pollard, Frog Alley serves as the centerpiece for a larger vision. The brewery occupies the bottom two floors of what is to become known as the Mill Artisan District, a sprawling retail, entertainment, and apartment complex that has now sprung up on Lower State Street in Schenectady, NY.
DESIGNING A REVITALIZATION
The Mill Artisan District project was conceived by Pollard to serve as a multi-use development and is designed with a goal to help revitalize lower State Street and Downtown Schenectady. The 30 million-dollar, soon-to-be completed project will include 74 residential apartments, training space for SUNY Schenectady and their brewer’s certification program, about 20,000 square feet of high-tech office space, and other retailers such as Bountiful Bread and some other yet-to-be named retailers.
As for Frog Alley Brewing Company, upon entering the taproom at the State Street level you are immediately greeted by a very large bar. Okay, it’s a HUGE bar! It features a draft system that has 40 beer taps and seating for more than 30 at the bar itself. It fills up the left side of the entrance while a bar rail with stools lines the right-side room, allowing for patrons to look out over State Street. The large room is split by standing/sitting round-top tables with a large space on the far side that allows for bands, dancing, and events. Venture towards the back/middle of the brewery and you’ll find games such as corn-hole and a giant connect four. Beyond that still and a few steps up brings you to an area referred to as “the landing”, that sits looking directly over the brewery and the canning and bottling lines below. Here, the air becomes thick with the smell of boiling malts and spicy hops. Pretty much the best smell in the world (unless you are hung-over). The Landing serves as a great private event space that allows guests to get the true experience of being in the brewery. Beyond the landing is another large event/education room.
Back in the main bar taproom, the left side of the room is lined by 5 large pods which will eventually serve as mini-tasting rooms for start-up and tenured breweries that contract brew their beer at the Frog Alley brewery. The pods are each ½ inside the taproom and ½ outside of the taproom, making them accessible from the immense patio that lies on the other side. That patio also features ample seating for patrons and event space for private parties and live music.
It’s a huge and aspirational project. And, the fact that it was conceived by a non-brewer might make some business insiders and craft beer traditionalists nervous. So naturally, we felt compelled to get the story. As I am waiting to meet the brewery founder, JT Pollard, I belly up to the busy but comfortable bar and order a Frog Alley Captain Ellis Porter. It’s rich and dark in color, approaching black with ruby highlights. This brew has strong roasted notes of the malt bill balanced perfectly with gently hop notes. This is a Robust Porter that weighs in at 6.4% ABV and 40 IBUs. I should note that Porters are my favorite style of beer and The Captain Ellis comes in as near perfect. Straight up delicious!
Before long, Pollard comes down, joins me at the bar, and we get into a discussion about a non-brewer opening a brewery. We discuss his love of beer and acute awareness of the craft beer category and how craft breweries have helped revitalize down-towns across the nation over the past dozen years. He assures me that he is fully aware of what he doesn’t know about brewing. He eludes that the first thing that he did as his vision for the project became clearer, was partner up with two experienced, reputable, and locally established brewers.
“When I conceived the idea to build a brewery, I knew that I would need to hire the best possible talent that I can find,” Pollard tells me. “As much as I love beer, I really knew very little about brewing beer or the equipment that was necessary to do it at a high level. I needed to build a team that not only knew how to brew great beer, but also understood the process, the equipment, and the logistics of a brewery. Luckily, I found Rich Michaels and Drew Schmidt!”
RICH MICHAELS
Rich Michaels is a very well-known brewer, not just here in the Capital Region, but across the state and much of the nation. He started brewing beer commercially in the Capital District over 25 years ago when, in 1992, he knocked on a on the door of the then Brown and Moran Brewing Company in Troy with a six pack of home brewed beer and asked for a job. The beer was good enough to get him in the door as a brewer. He got started on his brewing career at Brown’s and worked their until the mid-90’s when he departed to become the Brewmaster the formed Big House Brewery in Albany.
In 1997, he left the Capital Region to complete his education in Chicago at the Siebel Institute of Brewing. The Siebel Institute, founded in 1868, is the oldest and most reputable brewing school in the United States. While in Chicago, he met up with a few guys who were working to open a brewery in Grand Rapids, Michigan. After finishing his diploma, he went to work as Brewmaster at Founders Brewing Company. As the first employee, he was responsible for recipe development, brewing and packaging. (Editors Note: Little known fact, Michaels was the brewer that developed Founder Porter. We are not huge on ratings at True Brew Magazine, but Founders Porter is rated 100 by Ratebeer.com, and it’s damn good. Might be a good idea to try Frog Alley’s Porter!)
In 2001, Michaels left Founders and moved south to brew beer at Walt Disney World for the Gordon Biersch Brewery Group. Later, Rich also owned and operated Dutch Ale House, a craft beer bar for three years. Most recently, Michaels worked for FX Matt Brewing Company (Saranac) as the quality and innovation manager. He was responsible for product development, brewing quality and process innovation.
Rich also teaches a brewing program at Schenectady County Community College, which focuses on educating students for successful employment in the craft brewing industry. The program provides brewing knowledge and hands-on training in commercial brewing practices.
It’s safe to say that when Pollard scored Michaels, he scored indeed! “When I first met JT, I thought his vision for this project was a bit of a crazy idea.”, says Michaels. “The concept of an anchor brewery supporting 5-6 other breweries and actually allowing them to pour their beer in their taproom was not something that we have seen here on the east coast. When I met him, I was working at Saranac and running the Brewery Workforce Development program at SCCC. Lots of driving back and forth. I wasn’t actively looking for a change, but the more I got to know JT and understand his vision, the more I became intrigued. In 2017, he showed up at the Craft Brewers Conference in Washington DC and I realized that he was serious and was moving forward with his plan. We got to talk more in depth and ultimately, we agreed for me to come on board as a partner and brewmaster.”
DREW SCHMIDT
Drew Schmidt began his brewing career early on in the Craft Brewing revolution. In 1992 he started as an assistant brewer at Zip City Brewing Company, New York’s second brewpub. In 1993 he left Zip City to attend the Siebel Institute and graduated with a diploma in Brewing Technology.
Upon graduation, Drew moved to the Baltimore area and became the Head Brewer at the Oxford Brewing Company. During this time, the brewery shifted its focus from traditional English style ales to American style beers and quickly expanded to Maryland’s largest microbrewery.
In 1996, Drew settled in Albany where he worked alongside Rich Michaels at the Big House Brewing Company. At the time, the Big House was the largest brewpub in the nation, producing 2,000 barrels of beer in a single location. Drew became known for his IPA at the Big House, and his raspberry wheat beer. After a brief hiatus, Drew returned to brewing as a Shift Supervisor at Olde Saratoga as well as the lead brewer at Mad Jack Brewing Company. Most recently, you could find Mr. Schmidt at Shmaltz Brewing Company in Clifton Park where he acted as the Production Manager. Drew left Shmaltz in 2017 to focus all of his energy to the construction and planning of Frog Alley Brewing Company.
“Rich and I worked together at the Big House in the ’90’s but had become sort-of separate and disassociated for about 15 years. We became reacquainted after I got back to the region and, as he and I got more familiar with JT’s vision, it became a no-brainer for me to come on as a brewmaster/partner as well.” explains Schmidt. “It’s awesome that after more than 25 years in the business that we have circled back and are working together again. We are vested. We are in it! And we are looking forward to turning out some really good beers”
“How would you define your brewing style and what consumers can expect when they come into Frog Alley Brewing?” I ask.
“As far as ‘brewing style’,” Michaels responds, “you’ll find a nice mix of beers that are brewed authentically to style and beers that are experimental and creative. With 40 draft lines, once we get going, you’ll likely see 10-15 creative beers.
“We have a 17-barrel brewing system that allows us to produce our ‘everyday’ beers very efficiently and very consistent, which is important,” says Schmidt. “One thing that enticed Rich and I to get involved with the project was that we knew that JT would invest in top-of-the-line equipment. And he has! Most breweries run at about 65-80% brewing efficiencies. We run at more than 95% efficiency. This leads to us using less energy, less raw materials, and less waste.”
Michaels continues, “While we have a creative side, beer lovers should expect to have a super-premium beer experience here at Frog Alley. When it comes to brewing to style, look for our beers to be technically excellent. Drew and I both possess the knowledge to produce a beer that we know will taste the way that we intended for it to taste”
MORE THAN JUST A BREWERY – A DESTINATION
While Frog Alley Brewing certainly aims to put themselves on the craft beer map by producing consistent and technically awesome beers, the Mill Lane Artisan District, including the brewery, also aim to become a downtown destination for great beer, great food, live music and special events. The brewery has recently hired local special events guru to manage the event and entertainment schedule. AJ Bodden, the brainchild of events such as America on Tap, Saratoga Beer Fest, and scores of other local, regional, and national events over the past15 years, has come on board for Frog Alley as their Business Development Manager and has already led the charge to bringing large crowds into the brewery’s event space. “This space is prime for great events and for live music,” Bodden explains. “Inside alone is designed perfectly for optimal sound and viewing but, once the patio opens in the spring, watch out!”
This summer and fall have been proof-positive that Frog Alley is already making noise as an event destination. The brewery hosted numerous events including live music by Skeeter Creek, Shake-Rattle-Roll Dueling Pianos and Thirsty Thursday’s Country Night. Throw in the occasional paint & sip, cornhole tournament, or local rock band and you’ve got yourself a good time.
“Not only is it a great time,” says Schmidt, “it’s a great time with great beer. It’s been interesting to see how the type of live music that we’ve hosted have influenced the types of fans that we have had in, and the types of fans have influenced the styles of beers that we poured on a given night. Typical non-craft beer drinking consumers are coming in to enjoy the live music and are getting turned on to craft beer while they are here. We’ve found that the older crowds soak up the Pils and the Cherry Wheat style beers while the younger generation is more into IPA’s, Sours, and experimental beers.”
As Frog Alley heads into the winter season, there is no plan to slow down on production, nor on events. Last year the brewery signed on with Saratoga Eagle to distribute their beer and the distributor has come out focused and aggressive with Frog Alley. The brand is all over the Capital Region and is receiving raving reviews for the beer itself. Frog Alley’s brews can be found on draft in about 90 different local bars and restaurants. The brand has also found its way onto store shelve in 16oz cans at retailers such as Price Chopper/Market 32, Hannaford, Stewarts, most local beverage centers and more.
“For events, Frog Alley is hosting a couple of big ones coming up,” says Bodden. On Saturday, January 25th we’ll be hosting The Frozen Frog. The event is scheduled to be from noon-7pm, but I expect the party to go on into the night! We will be featuring a Limited-Edition Can Release of Morad NEIPA in honor of WEQX legend Jeff Morad. There will be an Ice Bar featuring Frog Alley beers, Tito’s and Casamigos Drinks in the Ice Luge! The patio will be rockin’ with live music on the outdoor stage by Swimmer, SixFoxWhiskey, and Run River North.”
“Then, on Saturday February 8th we are going to be hosting BREWMAGEDDON BEER FESTIVAL 2020. There will be a VIP hour from 2-3pm and then a general session brewfest. This event will take place throughout the entire brewery including areas not open to the public giving attendees a sneak peek at all the exciting things happening here as well as a chance to drink beer where beer is brewed!”
According to Bodden, BREWMAGEDDON will feature:
- 40+ Breweries from throughout the Northeast Beer direct from the breweries themselves
- Beer poured BY THE BREWERS
- Special releases
- Food Vendors
- Live music by The North & South Dakotas
VIP Tickets are on sale now for $65 and include 1 Extra Hour of Sampling, Mingling and Chatting with the brewers + Souvenir Sampling Glass + a Frog Alley Souvenir + 1 Token for a Pint of Frog Alley Brew in the Taproom. GA Tickets are $45 and include 3 hours of Sampling + Souvenir Sampling Glass.
We’d like to welcome Frog Alley Brewing Company to the great Capital Region craft beer scene and encourage you to take a trip down to Schenectady to check them out. Make an afternoon/evening of it. Check out the brewery, grab a bite to eat and a fresh, local beer, and enjoy innovation. The Mill Artisan District and Frog Alley Brewing are located at 108 State St in downtown. There is plenty of parking behind the brewery.
Hours
Monday: 4-8 pm
Tuesday: 4-8 pm
Wednesday: 4-9 pm
Thursday: 4-11 pm
Friday: 4-12 am
Saturday: 12 pm – 12 am,
Sunday: 12 pm – 8 pm
10 Creative Chocolate Covered Treats for Valentine’s Day
It’s the week of Valentine’s Day and we can’t seem to get these “chocolate covered” thoughts out of our heads. After all, ‘tis the season for showing your love and appreciation through sweet treats. With this in mind, we thought we’d give you a roster of fun ideas for creative chocolate covered goodies this year.
Dip into our 10 chocolate covered treat ideas below!
- Chocolate Dipped Fruits: Our hand dipped in-store chocolate strawberries are an essential this time of year. Same goes for our chocolate covered pineapple. However, apple slices, orange slices, watermelon slices and bananas are also fantastic when covered in chocolate. You can’t go wrong with pretty much any sweet or tart fruit.
- Chili Peppers: The flavor of a chili pepper mixes beautifully with the savory taste of chocolate. A sweet pepper could be an interesting choice, but a spicy pepper adds a perfect contrast to the sweetness. Give it a try.
- Pie: Yes, pie. The whole pie. Whip up your favorite key lime pie recipe and cover it in chocolate. You’re at the top of the dessert game! Congrats.
- Potato Chips: This one’s easy. The saltiness of a potato chip combined with the sweet flavor of chocolate is addicting!
- NEW Market 32 Pretzels & Graham Crackers: We’ve introduced these before here on our blog, but seriously, we just can’t get over how satisfying they are! Get them before they’re gone!
- Pickles: This might seem questionable at first but the sweet and tangy flavors mix well. You have to try it yourself to fully understand!
- Filet Mignon: If you’re interested in going all out for Valentine’s Day why not combine dinner with dessert? It’s a thing. Trust us. If you try it, let us know what you think!
- Peanut Butter Crackers: Peanut butter crackers are a top tier snack by themselves, but dip them in some chocolate and you’ve added a dynamic star to your romantic snack game.
- Edamame: If you’re looking for a healthier treat to snack on for Valentine’s Day and beyond, try chocolate covered edamame. Edamame is a nice alternative to common salty snacks like chips, so it’s ok to go ahead and add some chocolate.
- Strawberry Cookies: Everybody loves chocolate dipped strawberries, but how about chocolate dipped strawberry cookies? It’s a simple, yet creative spin on a Valentine’s Day classic.
Chocolate treats are always in our minds around Valentine’s Day. We hope you enjoy these unique ways to try chocolate like you never have before. Need a chocolate mix to get started? Find it here.
Happy chocolate-covering!
Redeem your AdvantEdge Rewards points for MasterChef Knives*!
At Price Chopper and Market 32, we’re committed to helping home cooks thrive. For the sharpest deal in town, starting February 9th, you can redeem your AdvantEdge Rewards points for MasterChef Knives*! These high-end knives are versatile and dependable. And nothing makes meal preparation easier than a brand new set of professional kitchen knives.
MasterChef Knives* feature full tang, three rivet handle construction, and are ergonomically designed for comfort. Their blades offer an angled bolster design for precision control so that you can prep like a pro! Each knife is made for a specific function that enhances your knife skills and everyday meals. Choose from the following knives:
Large & Small Santoku: Meaning “three uses,” Santoku knives originated in Japan. They’re versatile and best for slicing, dicing and mincing veggies, meat and fish. With a thinner blade, they’re adept at more refined slicing.
Bread: Serrated bread knives are ideal for slicing through hard exteriors. Use them on everything from crusty bread to squash, melons and tomatoes.
Utility: A smaller version of a chef’s knife, utility knives have 6- to 8-inch long blades. This all-purpose knife can be used for chopping fruits and veggies, carving poultry or mincing garlic, onions and delicate herbs.
Cook’s: Cook’s knives are the go-to knives for professional chefs. Their broad and sharp blades are perfect for a variety of kitchen tasks, including chopping herbs, prepping meats and vegetables and much more.
Steak: Combining sleek design with superior performance, MasterChef steak knives are extraordinarily sharp and sturdy, offering precision and ease with every cut.
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Location, Location…Location? The home.grown. Story of Philadelphia Cream Cheese
We provide a wide variety of home.grown. products to our customers, but did you know that one of America’s favorite cream cheeses is one these products? Philadelphia Cream Cheese is actually the product of small town Chester, NY, not Philly. So why is this tasty spread labeled Philadelphia when its roots are in NY? This is the tale of Philadelphia Cream Cheese.
As you can imagine there are a lot of myths of how Philadelphia Cream Cheese got its name. Tales such as “it originated in Philly then was stolen and brought to Upstate New York,” or “it’s from Philadelphia, NY” float around, but are untrue. According to the research done by world-renowned cream cheese expert Rabbi Jeffrey Marx, the name “Philadelphia Cream Cheese” is nothing more than a clever marketing scheme.
In the 1880s, Philadelphia was the country’s goldmine for all things dairy, producing the highest quality products due to its fertile land. At this time, many American dairy farms were producing a fresher, un-aged version of what in Europe is known as Neufchatel, a soft, crumby, mold-ripened cheese. Philadelphia was a hotbed for cheeses of this kind and had earned itself quite the reputation.
Meanwhile, in Chester, NY, dairyman William Lawrence was boosting the cream content in his cheese recipe, creating something new simply called, “cream cheese.” Lawrence was doing well, selling enough of his recipe to run a solid business, until he met New York cheese broker Alvah Reynolds. Reynolds pitched the idea of adding Philadelphia to the name of the recipe for better advertisement. Lawrence was intrigued, and “Philadelphia Cream Cheese” was born. Lawrence’s product became a booming success and eventually turned into the product that we love today.
Fast forward to the present day and cream cheese is still celebrated in neighborhoods in our region. In Lowville, NY, just a few miles from our Carthage Price Chopper, they host an annual Cream Cheese Festival featuring recipe contests, games, music, and more. Every year the event is a hit!
Craving cream cheese? Now that you know its rich, home.grown. history…it’s time to enjoy some! Find it at your local store or on our website, and check out our recipe picks below for some treats that put cream cheese in the spotlight!
